This easy, hearty, and creamy Vegetarian Instant Pot Tortellini Soup is packed with cheesy tortellini, vibrant vegetables, and fresh baby spinach. Perfectly comforting, this warm and flavorful soup is just what you need to cozy up on cold winter days or nights!
This Creamy Vegetarian Tortellini Soup is a warming and comforting pasta soup that your family will love. Perfect for a busy weeknight dinner. It is loaded with veggies, spinach, and tortellini and is so easy to make. You may also enjoy my hearty minestrone soup, another delicious pasta soup recipe!
The recipe is super adaptable. You can make it with any kind of fresh tortellini flavor and add any hearty veggies you like. It comes together in 30 minutes, and the leftovers taste great the next day.
If you like pasta, then check out more Instant Pot Pasta Recipes
Ingredients
- Tortellini: I used fresh three cheese Tortellini from Trader Joe's (usually found in the refrigerated section of most supermarkets). In this recipe, you can also use frozen or dried tortellini (the cooking method will differ, *instructions below). To make this recipe vegan, use vegan cheese tortellini.
- Vegetables: Onion, carrots, and garlic form the base of the soup, essentially the aromatics, as they add a ton of flavor.
- Tomatoes: I used canned diced tomatoes. Gives a good sweet and tangy flavor to the soup. You can also use tomato sauce.
- Broth: Use low-sodium vegetable broth to add the best flavor to the soup. However, you can even use water if that's what you have.
- Dried Herbs: I used a blend of dried thyme, basil, and oregano. You can also substitute it with Italian seasoning.
- Greens: use either fresh baby spinach or baby kale.
- Heavy cream: I used whipping/heavy cream. You may substitute half-and-half or evaporated milk for a lighter version. Or use canned coconut cream or coconut milk for a dairy-free option.
How to Make Creamy Tortellini Soup in Instant Pot
Select the SAUTE setting on Instant Pot. Heat 1 tablespoon oil, add 1 medium yellow onion (finely chopped), 2 large carrots (diced), and 3 cloves garlic (minced). Saute till the onions are soft and translucent.
Switch off the SAUTE setting. Add one 15-ounce can of diced tomatoes and all the seasonings like ½ teaspoon dried oregano, ½ teaspoon dried basil, ¼ teaspoon thyme, salt, black pepper, and 3 cups vegetable broth. Stir everything well.
Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 1 minute.
When the instant pot beeps, allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid.
Select the SAUTE setting, and add 10 ounces of fresh tortellini (I used cheese-filled tortellini). Stir and cook for 3-5 minutes or until they float to the top.
Stir in 2 cups baby spinach (kale) after turning off the heat. The spinach will wilt with the help of residual heat.
Finally, add ½ cup heavy cream (or coconut cream), and give a quick mix. Adjust the seasoning at this stage.
Sprinkle some grated parmesan cheese (optional) if desired, and serve warm.
Stovetop Instructions
- Heat oil in a large pot (or Dutch) oven over medium heat. Add onion, carrot, and garlic. Saute till the onions are soft and translucent.
- Add the diced tomatoes, vegetable broth, and all the seasonings. Stir everything well. Cover with the lid and simmer for 10 minutes.
- Add in the fresh tortellini. Stir and cook for 3-5 minutes or until they float to the top.
- Stir in the baby spinach and heavy cream after turning off the heat. The spinach will wilt with the help of residual heat. Adjust the seasoning at this stage. Serve warm.
What to Serve with Creamy Tortellini Soup
This soup is great on its own, or you can pair it with a side of garlic bread or fresh avocado cucumber salad on the side.
It also makes a great Thanksgiving or Christmas Holiday meal, serve it along with
- Delicious salads like chickpea cucumber salad, or lentil salad.
- Veggies like air fryer cauliflower, air fryer green beans, air fryer asparagus, or air fryer brussels sprouts.
Variations
- Other Veggies: You can also add other hearty vegetables, celery, mushroom, broccoli, sweet potato, butternut squash, and zucchini.
- Vegan: You can make this soup vegan by using vegan cheese tortellini and coconut cream (or coconut milk).
- Tortellini Flavor: Any tortellini flavor is fine for this recipe. I used Fresh, refrigerated 3 cheese tortellini from Trader Joe's.
Storage Instructions
- Store: Leftovers keep well in an air-tight container in the refrigerator for up to 3 days. Pasta will continue to absorb liquid as it sits, so add some vegetable broth or water to thin it.
- Freeze: Most soups that are cream-based don't freeze well. So, I do not recommend freezing this creamy tortellini soup recipe.
- Reheat: Reheat in the microwave or stovetop pan over medium-low heat, stirring occasionally.
Frequently Asked Questions
Yes, add the frozen tortellini instead of the fresh at the same time, and cook for 5-7 minutes or until they float to the top.
Yes, you can use dried tortellini. You will have to add it before pressure cooking if using an electric pressure cooker along with an extra cup of vegetable stock. Increase pressure cooking time from 1 minute to 4 minutes. Or add after adding the broth if cooking over the stovetop.
But I highly recommend making this soup using fresh tortellini.
Yes! ravioli is simply a different-shaped pasta filled with either cheese, spinach, or meat. You can use fresh ravioli in place of tortellini and follow the same process.
Use gluten-free tortellini pasta if you can find it. You can also replace it with gluten-free pasta.
More Instant Pot Vegetarian Soup Recipes
Instant Pot Tortellini Soup
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion finely chopped
- 2 large carrots diced
- 3 cloves garlic minced
- 15 ounce can diced tomatoes (or 15 oz can tomato sauce)
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon dried thyme
- 3 cups vegetable broth
- 10 ounces fresh tortellini I used cheese-filled tortellini
- 2 cups baby spinach (or baby kale)
- ½ cup heavy cream
Garnish
- grated parmesan optional
- fresh parsley
Instructions
Instant Pot Instructions:
- Select the SAUTE setting on Instant Pot. Heat oil, add onion, carrot and garlic. Saute till the onions are soft and translucent.
- Switch off the SAUTE setting. Add the diced tomatoes, all the seasonings like dried oregano, basil, thyme, salt, black pepper and vegetable broth. Stir everything well.
- Close the lid securely, and turn the vent to "SEALING". Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 1 minute.
- When the instant pot beeps, allow the pressure to release naturally for 5 minutes, then release any remaining pressure before removing the lid.
- Select the SAUTE setting, and add in the fresh tortellini. Stir and cook for 3-5 minutes or until they float to the top.
- Stir in the baby spinach after turning off the heat. The spinach will wilt with help of residual heat.
- Finally, add the heavy cream, and give a quick mix. Adjust the seasoning at this stage.
- Sprinkle some grated parmesan cheese (optional) if desired and serve warm.
Stovetop Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add onion, carrot and garlic. Saute till the onions are soft and translucent.Add the diced tomatoes, vegetable broth and all the seasonings. Stir everything well. Cover with the lid and simmer for 10 minutes.Add in the fresh tortellini. Stir and cook for 3-5 minutes or until they float to the top.Stir in the baby spinach and heavy cream after turning off the heat. The spinach will wilt with help of residual heat. Adjust the seasoning at this stage. Serve warm.
Notes
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- Other Veggies: You can also add other hearty vegetables, celery, broccoli, sweet potato, butternut squash, and zucchini.
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- Vegan: You can make this soup vegan by using vegan cheese tortellini and coconut cream (or coconut milk).
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- Tortellini Flavor: Any tortellini flavor is fine for this recipe. I used fresh, refrigerated 3 cheese tortellini from Trader Joe's.
Nutrition
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Brenda Navarro
It's a chilly day and I had some of these ingredients on hand. I went ahead and made it with butternut squash instead of carrots (didn't have any) and used chicken tortellini and chicken broth since I had it already. I added the heavy cream before the tortellini and once it cooled I used my immersion blender to make it creamy. Then I tossed in the tortellini for a few minutes. Turned out perfect and my kids didn't complain about chunky veggies because they were blended lol
Bhavana Patil
Hi Brenda, Butternut squash sounds delicious. Thanks for sharing your variations and glad you liked it.
Shikha
I tried your soup recipe and it turned out very tasty
Bhavana Patil
Thank you so much for trying the Soup Shikha, glad you liked it.